Vegetable Casserole

This recipe is from a great lady I work with! Thanks Jamie!


5 large potatoes
1 medium onion
2 red bell peppers
2 green bell peppers
6-8 zucchini
1 16 ounce jar of Piperade
1 can chicken broth
12 ounces mozzarella cheese

Preheat oven to 400.

Slice potatoes in thin, round slices and place in a fanned out position in a 9x12 casserole dish.  Thinly slice onions, bell peppers and later onto the potatoes.  Slice zucchini and put on onion.  Pour chicken broth and jar of Piperade over casserole (should fill dish just short of halfway).  Cover with foil and bake for 1 to 1 1/2 hours or until vegetables are fork tender.  Remove from oven.  Slice cheese and lay thin layer over casserole.  Bake an additional 10 minutes until cheese is bubbly.

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Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson